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Sous vide turbot, summer mushroom salad, apricot dressing

Luke Holder's sous vide turbot recipe is served with beautiful girolles, spiked with a fragrant apricot dressing for sweetness. This delicate dish is perfect for a dinner party, and cooking the fish sous vide means you won't have to fret about the final result.

To make the mushroom salad, add the butter and girolles to a cold pan and season. Slowly warm the mushrooms in the butter, making sure they don't start frying. You want to allow the salt to draw out the mushroom liquor and form a mushroom emulsion